SKIRT STEAK

Preparation, uses, and tips

Skirt steak can be cooked using either moist heat or dry heat, if marinated first. Marinades are seasoned liquids containing tenderizing ingredients, and include either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. To marinate, place the skirt steak in an acid-resistant container; add the marinade—1/4 to 1/2 cup (59–118ml) for each 1 to 2 pounds (0.45–0.90 kg)—and turn the steak to make sure the marinade touches all surfaces. Cover and marinate in the refrigerator for six hours or overnight. Marinades may be added to skirt steak while cooking, but never consume marinades that have come in contact with raw meat unless they have been thoroughly cooked to destroy all microorganisms.

To broil, first marinate the steak, then preheat the broiling element. Place the steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Broil for five minutes, turn, and broil the other side five minutes for rare, allowing more time for medium. Remove the steak when it reaches the desired degree of doneness.

To grill, marinate the steak and then place it directly over the heat source. Grill for four minutes, then turn and grill for four minutes on the other side for rare, longer for medium.

To pan-broil, marinate the steak, and then heat a skillet on the stovetop over medium-high heat until hot. Place the steak on the skillet and cook 8 to 10 minutes, turning once. Remove the skirt steak when it reaches the desired degree of doneness.

To pan-fry, first cut the skirt steak against the grain into four pieces. Then heat oil in a skillet over medium-high heat and sauté two minutes on each side.

To braise, heat oil in a skillet and brown the skirt steak on both sides. Add cooking liquid and seasonings. Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.